Wednesday, December 17, 2014

Prosciutto-Wrapped Scallops with Pesto

When I think back to where I first saw this recipe I draw a blank. It was literally years ago, maybe even before the food channel. Now there are many variations in the ingredients and in the cooking method, but this is the way we have always prepared it.

The actual cooking of this dish is always done by my husband. He sears the scallops for a few minutes on each side and then puts a ½ teaspoon of pesto on top to finish them off. This is a great dish, simple enough for a week night meal and elegant enough to entertain. The pesto can be store bought or handmade. In the summer I make all my pesto from scratch because of my garden. During the winter I usually buy mine ready-made, unless it’s my carrot top pesto. (Recipe for another day). The prosciutto can be substituted with thinly sliced bacon, and shrimp or even chicken could be substituted for the scallops.

This would be great as an appetizer but we serve them as a topper for pasta, risotto or a mixed green salad. I served today’s dish with a kale and Israeli couscous.

Pat scallops dry and sprinkle both sides with salt and pepper. Wrap 1 strip of prosciutto around each scallop. Thread the scallops onto toothpicks (or skewers), securing the prosciutto to the scallop, set aside.

On medium-high heat add olive oil, when oil is hot; add prosciutto wraps scallops. Sauté the scallop on the prosciutto sides until lightly cooked and then, place the scallops right side up in the same pan and cooks 2 to 3 minutes, turn the scallops over and cook 2 to 3 minutes on the other side. Turn back over and place a dollop of the pesto on top. Wait just about a minute to let the pesto start to melt.

Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

So scrumptious looking, Cheri! Christmas is such a nice time for these treats. And I agree - they work well as an appetizer or topper - perfect! I've been craving more seafood lately and I have prosciutto in the fridge so I'm ready!

I love this recipe, Cheri. I think anything wrapped in prosciutto always turns out to be a winner. My husband is especially fond of scallops and I keep meaning to finally get it right (I never sear them properly). I will definitely try again!

This is just perfect for a quick weeknight meal. I have tried scallops wrapped in bacon and always ended up with overcooked scallops and perfectly cooked bacon, or perfectly cooked scallops and rubbery bacon. I. Think prosciutto is the perfect solution. Love the addition of the pesto! ~ David